Beef Tenderloin Roast A La Carte Proteins (photo as cooked)

Beef Tenderloin Roast

A La Carte Proteins (photo as cooked)

65 MIN
$74.99 6-8 Servings
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  • Nutrition
    PER SERVING
  • Calories
    340 Cals (est.)
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ingredients
Beef Tenderloin Roast A La Carte Proteins (photo as cooked)
Title
  • 1 48-Oz Pasture-Raised Beef Tenderloin Roast
step-by-step
instructions
1 Roast the beef

Preheat the oven to 400°F. Line a sheet pan with foil. 30 minutes before cooking, remove the beef from the refrigerator. Pat dry with paper towels and season generously on all sides with salt and pepper. Transfer to the sheet pan. Roast 28 to 30 minutes, or until an instant-read thermometer registers 110°F. Remove from the oven. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the roasted beef. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 15 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for beef. Cook the beef an additional 4 to 6 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Tips from Home Chefs

1 Roast the beef

Preheat the oven to 400°F. Line a sheet pan with foil. 30 minutes before cooking, remove the beef from the refrigerator. Pat dry with paper towels and season generously on all sides with salt and pepper. Transfer to the sheet pan. Roast 28 to 30 minutes, or until an instant-read thermometer registers 110°F. Remove from the oven. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the roasted beef. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 15 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for beef. Cook the beef an additional 4 to 6 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

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